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Roast Pumpkin & Walnut Dip Recipe


Roast Pumpkin & Walnut Dip

Credit: Danielle Minnebo

This is a delicious dip served with gluten-free crackers and sliced vegetables for a healthy snack, but it’s also great as a spread in sandwiches. It will keep in the fridge for up to one week.

Makes: 300g of dip

GF, VG

Ingredients

Method

  • ¼ butternut pumpkin, peeled & cut into cubes (you’ll need 160g once it’s roasted)
  • 5 tbsp olive oil
  • 100g walnuts
  • ½ lemon, juiced
  • ½ clove garlic, crushed
  • ½ tsp sea salt
  1. Preheat your oven to 200°C. Pop the pumpkin pieces onto a tray, drizzle with 2 tbsp olive oil and bake in the oven until golden brown and cooked through, approx. 40 mins. Remove the pumpkin from the oven and allow it to cool slightly.
  2. While the pumpkin roasts, toast your walnuts. Add them to a large frying pan and toast over a medium heat. There is no need to add any oil, just make sure you stir constantly — they’ll be toasted after about 5 mins. Set aside and allow to cool.
  3. Add the roasted pumpkin, roasted walnuts, lemon juice, crushed garlic, sea salt and 3 tbsp olive oil to a blender. Blend until you have a smooth dip. Serve in a bowl topped with additional toasted walnuts.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.